to bake attempts teach my wife Claudia that baking is in fact not the worst

thing in the world and can actually be fun!

[laughter and music]

Yeah it's fourth? Fith?

Episode in this series and I'm still not convinced.

Well, today we're

doing something special we're baking something that's savory!

And thus we are not really baking because you do it in a pan but...

I like savoury stuff!

Exactly see, you'll be fine. As you watch

this we are in fact in Rome in Italy. Uhhh

Not right now.

now we're still in Brighton in England but we thought we would leave you with a

really good vegan recipe because it's the Veganuary and we're trying to be vegan

this week. This week? haha

Well we're not, we are in Rome I don't think it counts when you are abroad.

Well...

It's more the fact that I have a really highly specialized medical diet and

often when we go places there's only one thing I can eat and the likelihood of

that one thing being vegan is 0.0001% to be honest because it's generally always

grilled fish. So we're leaving you with a vegan recipe instead!

Let's get started! And it's savoury! Yes! [applause sfx]

Also I wrote this recipe down

on basically one of the best thing that's ever come to my PO box

look at this notepad: first I drink the diet coke then I do the things

and for those of you asking I know it is my birthday at the end of the

month but the PO box isn't actually gonna open until later in the year when

I can finally win my argument with Royal Mail

We will need 350 grams of gluten free flour

this recipe by the way is: gluten-free, sugar-free, dairy-free, vegan

low FODMAP. Wow what's in it?

[boing sfx] Do by the way

check your gluten free blend if you are someone who follows a low FODPMAP diet

sometimes they have stuff in there that's not good for you.

This one says the flour blend is: rice,

potato, tapioca, maize and buckwheat. That's why it's not good if I eat too

much of it but it's fine in small quantities! Ta-da!

We are gonna pop it into the mixer the best things that ever

ever happened to me... except for you!

Oh thanks.

It's hot baking! [louder music]

We're gonna use 1/2 a teaspoon cream of tartar

Another Christmas gift! Using our fun Christmas gift that came in the PO box

It's so good! Now we don't have to judge by eye what half a teaspoon is.

2 tablespoons of sugar

This sugar?

that's sugar because I can't actually handle regular sugar because

then my body just doesn't know what to do.

This is quite good actually, this rubber bits cause you can tap them. Yeah!

and then we whisk using the whisk. It's all just dry stuff then? Huh?

It's just dry stuff. For the moment. Okay

[mixer noise]

Next we're going to add 7 grams of instant yeast

Oh each sachet is 7 grams. Brilliant!

Love you!

I left my lipstick on you.

Oh, do I have a lipstick kiss on my cheek?

Maybe, maybe not. Want another one?

[laughs]

Do I have one on each?

Yep.

This is the best day ever. [laughs]

Yeast is so weird.

That kinda looks like maggots.

Well yes, they are like little dormant things aren't they?

[laughs] Vegan friendly maggots.

Okay... [mixer noise]

Do you have to check everything to see if it's actually vegan friendly?

Because this is vegan.

Vegan.

Do they just assume that you know flour is vegan?

I don't know. They tell me a lot of things are gluten-free and I'm like well, obviously

This strawberry is gluten-free!

I always get weirded out when it's ice cream.

You walk past an ice cream parlour and they are like:

'Our sorbets are gluten-free'

What were you putting in them before?

'All our fruit smoothies are gluten free!'

I think a lot of people don't know what gluten is.

Yes, that is potentially a problem.

You know I quite often have to say 'can I have the gluten-free option please?'

and we did once have a chef come out and go 'sorry I don't know what gluten is'.

Oh yes! [laughs]

It was in that cafe in Brighton

You're a chef. [cymbal sfx]

180 milliliters of warm water.

I thought this was savoury cooking. Eh? It is savoury!

It's definitely still baking. Do you mean because there's some sugar?

No, cause there's loads of measuring up. [laughs]

ah oh I see, Claudia only likes cooking if it involves being in the kitchen next

to heat and no measuring

mmm you just be able to hear the sizzling Maybe you just

hate measuring. I know I will follow a recipe like one Apple one carrot and

everyone knows of rough approximation of a size an apple and a carrot

Look at those angels.

[harp sfx]

Ok fine I'll reach over. Do you want to switch places?

15...

aha

30... yeah...

45... aha.

60, yeah.

75

Ta-da!

Wonderful. Done

Alright and then 40g of vegan butter.

What are you doing?

[crickets sfx]

that's not gonna be 40 grams

It's gonna either fly in the bowl or over there

Ok, good.

Eh! Ok that's about 40g. Cool.

We need to add our half teaspoon of salt.

[mixer noise] Your bowl isn't tight.

I don't think you ever said that.

Oh did I not?

No. Oh...

We are making Naan breads.

[crickets sfx] Are they just plain?

Yeah. Why do we have to follow a recipe to make a naan bread?

I make naan breads all the time.

When I make naan breads for Jessie for like

vegetarian curries we've been doing me I just get some flour into a bowl and then I like

roughly like a handful of like a half a bowl for flour and then I just add tiny bit of

water so it becomes like a bit of like a doughy sort of mixture and then I add

some lactose free cream cheese so therefore it's not vegan I guess and

then and then that kind of binds it and I get some xanthan gum in because it's

gluten free and you need something to bind the flour bit so just like toss it like

a little teaspoon of that in and then I put like bicarbonate to make it go a

little bit like rise a little bit puffy and then I just mix whatever we've got

like chilies, coriander, spring onions and then make sure it's

a consistency that's kind of a bit squishy and like a little bit sticky but

like firm enough to kind of all bind together into a like pliable ball and

then I like to stretch it out like a pizza dough and just get a hot frying

pan with no oil or make sure it's really hot put it on there let it rest cook one

side side over cook it. Done.

None of this like Kitchen Aid, measuring thing

If you just told me we were making naan bread I could have done this video 10m ago.

Sometimes I just want to see what happens when you follow a recipe.

What are you saying about my naan bread?

Nothing.

I just want to see the alternatives that might be out there.

[crickets sfx]

[deep sigh]

[mixer noise] Like many Baking Bad videos just wait until she eats the end result.

Now our dough is pretty sticky so what I'm going to do is leave it to rise

for 40 minutes which by the way Claudia never does when she does her naan bread.

Just saying.

Cling film over the top and leave in a warm place to rise for about 40 minutes.

Well hello and welcome to our new kitchen!

Yeah no it's not actually our

new kitchen it's just the kitchen in our new house it doesn't look great

we're aware of it, doesn't need to say anything it's fine, it's gonna be done.

Anyway look- the dough rose, look at that, look how good that is!

Uhhh

Alright on a lightly floured surface we're gonna spread out our dough.

Wow, oh dear. Is it meant to look like that?

It's not meant to be this sticky.

Oh no, this is the moment of calamity in Great British Bake Off when they

start playing the 'oh no' music. [Claud sings] Na-na-na-naa

You never want it to look like a cow pat!

Ok, we can do this.

I believe in you.

C'mon believe in me too!

It is meant to be a flour surface but you are just basically mixing in more flour

Well it needs flour, clearly. Have you seen it?

Oh dear. Oh My God.

This is what happens when you make me do savoury baking!

This is what happens when you should just follow my baking.

Which